Coconut roll toast
By VicentaLakin
Coconut-bearing bread has always been my favorite, looking at square rectangular toast, making an elliptical game today, using an elliptical mold that used to make cheese, and making bread without sticky material is not particularly convenient. Now that we've left the traditional toast box, we've made some changes in the shape of a little roll, and one of my sisters says it's supposed to be called "Jing Yun toast" and it's probably fun watching this one. It's meant to crush a grill on a mold, and the family thinks it's a cake when it's cut open, and I'll say I'm trying to make fun of you.
Recipe Recommendations
- high-gluten flour 270 grams
- butter 25 grams
- sugar-tolerant yeast 3.5 grams
- salt 4 grams
- milk 135 grams
- whole egg liquid 30 grams
- fine sugar 40 grams
- coconut 50 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Coconut roll toast
1
Prepare all the ingredients. A lot of people ask the chef how he's rubbing his face, so we'll talk about it in detail today。
2
Feeds other than butter and coconuts are placed on the cook ' s machine, liquids are placed, flour is placed, salt and sugar are placed on the corner, and a small pit is dug in the middle of the flour and buried in yeasts。
3
It is sufficient to rub the face hook directly with the hand, to mix it with dry and wet materials, and then to activate the cooker ' s machine faster than the direct cooker ' s machine 1 class。
4
The cook 1 and 1 minute shifts 3 to 9 minutes, at which point the face can pull out a thicker film, suspend for 3 to 5 minutes and add soft butter。
5
One minute in the first set, the butter will be modulated with the dough, and the third set of nine minutes will continue to be rubbed until the face is complete, at which point the face will be able to pull out a thiner film and open the hole in a smooth dome。
6
The first fermentation takes place in the warmer parts of the shampoo。
7
Coconuts are made using the time of the pasta, butter is softened and fine sugar is added, and the body size is increased by a manual egg-cutting device。
8
The full egg fluid is added in three stages, each of which must be fully balanced before the next accession takes place。
9
Join the coconut, mix it evenly。
10
Add milk and mix it evenly and cover the spare film。
11
When the noodle is fermented twice as big, a small hole is inserted on the noodle with a small amount of high powder on the index finger, and the failure of the noose to collapse means that one fermentation ends, and the temperature of the noodle is at 28 degrees。
12
The fermented pasta is vented into 12 equals and the sheet is lax for 15 minutes。
13
Take a noodle in an elliptical form。
14
On the right side of the face, 10 grams of coconut pie were painted。
15
On the left side, turn right。
16
Scroll down from top to bottom。
17
Scroll all the dough。
18
The rolled noodles are placed in the mold and the warm and wet areas are used for a second fermentation。
19
After the second round, the oven is preheated。
20
Under the oven, 180 degrees, up and down, about 30 minutes. Time temperature can be adjusted to the state of the oven。
21
If you like flat-top toast, you can rebut a grill on the mold。
22
When you're out of the oven, you disembowel and eat after you're cool。
23
Cut one, isn't it like a cake。